CHICKEN BIRYANI

                                                                           CHICKEN BIRYANI 

BIRYANI ORIGINATED IN PERSIA AND ARE TRADITIONALLY MADE WITH MEAT AND RICE.THEY ARE OFTEN SERVED ON FESTIVE OCCASIONS.

                                                                               

INGREDIENTS

275 g 1 basmati rice

2 tbsp oil

I onion, thinly sliced

2 garlic cloves, crushed

1 green chili, finely chipped

25 cm/l in fresh root ginger,

finely chopped

675 g skinless chicken breasts,

cut into 2.5 cm /1 in cubes

3 tbsp ready- made curry paste

 1/4 tsp salt

1/4 tsp garam masala

3 tomatoes. cut into thin wedges

1/4 tsp ground turmeric

2 bay leaves

4 green cardamom pods

4 cloves

1/4 tsp saffron strands,

chutney, to serve

METHOD

1.Wash the rice in several changes of  cold water. Put into a large bowl,cover with plenty of water and leave to soak for 30 minutes.

2. Meanwhile, heat the oil in a large  frying pan and try onion the about 5-7 minutes, until lightly browned. Add the garlic,chili and ginger and fry for 2 minutes. Add the chicken and fry for about 5 minutes, stirring occasionally.

3.Add the curry paste, salt and garam masala and cook 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes.remove from the heat and aside.

4.Preheat the oven to 190°c  gas 5. Bring a large saucepan of water to the boil. Drain the rice and add it to the pan with the turmeric. Cook for about 10 minutes,or until  the rice is almost tender. Drain the rice and toss together the with the bay leaves, cardamom cloves and saffron.

5.Layer the cooked rice and chicken  in a shallow,ovenproof dish until all the mixture has been used, finishing  off with a layer of rice. Cover with a  lid or foil and bake in the oven 15-20 minutes, or until the chicken is tender when pierced with the tip of a  knife. Transfer to individual  plates and serve with chutney.